Pork and Lemongrass Meatballs in Lettuce Cups
Pork and Lemongrass Meatballs in Lettuce Cups is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Chill pork in freezer while making lemongrass paste.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChill pork in freezer while making lemongrass paste.
Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms.
Add chilled pork; pulse to blend.
Shape into 24 balls (each about 1 tablespoonful).
Place on rimmed baking sheet.
Cover; chill at least 1 hour and up to 1 day.
Cut bottom 3 inches from lemongrass.
Smash with rolling pin, then mince.
Measure 1 tablespoon and place in small bowl (reserve the rest for another use).
Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
Heat oil in large skillet over medium heat.
Add meatballs; brown until cooked through, turning occasionally, about 15 minutes.
Transfer to 1 side of large platter.
Arrange lettuce leaves and cucumber on platter with meatballs.
Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.